AuthorJillian
RatingDifficultyIntermediate

These vegan carrot cake cupcakes are simple, fluffy, moist, and absolutely delicious! Serve them at your next gathering and impress your non vegan friends!

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Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Carrot Cake Muffins
Vegan Cream Cheese Frosting
1

Preheat your oven to 350 degrees

2

In a large mixing bowl, mix the butter, carrots, almond milk, maple syrup, vinegar, vanilla, flax eggs, cinnamon, baking soda, and baking powder together. Then, mix in flour until just combined.

3

Pour the batter into 12 lined cupcake molds (I suggest spraying the paper liners with non stick spray to keep the cupcakes from sticking) and bake for 25-30 minutes.

4

While the cupcakes are baking, use an electric hand mixer to mix together the powdered sugar, softened vegan butter, and vegan cream cheese. Ice the cupcakes once they've cooled and enjoy!

Ingredients

Carrot Cake Muffins
Vegan Cream Cheese Frosting

Directions

1

Preheat your oven to 350 degrees

2

In a large mixing bowl, mix the butter, carrots, almond milk, maple syrup, vinegar, vanilla, flax eggs, cinnamon, baking soda, and baking powder together. Then, mix in flour until just combined.

3

Pour the batter into 12 lined cupcake molds (I suggest spraying the paper liners with non stick spray to keep the cupcakes from sticking) and bake for 25-30 minutes.

4

While the cupcakes are baking, use an electric hand mixer to mix together the powdered sugar, softened vegan butter, and vegan cream cheese. Ice the cupcakes once they've cooled and enjoy!

Carrot Cake Cupcakes with Vegan Cream Cheese Icing